What's not to love when you've got chocolate and coffee mixed with high quality fat plus a great amount of protein. The texture is smooth yet it has a delicious crunch. Not too sweet and perfect if you love chocolate. These bars are very satisfying. This recipe will make 12 bars each with 8.5 grams of protein.
In a Ninja blender add pecans, almonds and blend. Put them in the bowl.
Add coffee beans to the Ninja and blend. Put the ground coffee in the bowl.
Do not blend the pumpkin seeds! Those are good whole. Just add those in the bowl.
Add the rest of your dry ingredients, allulose, inulin, vanilla, cocoa powder and salt. Mix with a spoon and set aside.
Grab a small pot and over medium heat add COCOA butter and COCONUT butter. These are not the same thing! Once melted, add the dry ingredients and mix with a spoon until a mush ball forms.
Get your smaller size brownie pan and dump the mush ball in. Flatten with your spoon and put in freezer for 15-20 minutes.
Add the Lily's chocolate and butter to a small pan and melt before drizzling over the bars. If you don't have Lily's. You can take chunks (about 1/2 a bar) of unsweetened chocolate and add 1/4 cup VitaFiber syrup. This is delicious too!
It is 102 grams of protein for the whole batch. That's 8.5 grams for each bar! I keep these sweet treats in the fridge and take them out five minutes before I know I'm going to eat them.